recipes

Meal Ideas 21 February 2019

Simple Swaps for Serious Flavor

(Family Features) From burgers to barbecued chicken, many of the best grilled foods are served with creamy condiments – often packing on calories and fat. Next time you’re ready to grill, experiment with new ways to create simple but robust flavors using fewer ingredients through simple swaps.

Rice vinegars offer a healthy alternative to condiments like mayonnaise or a creamy dressing when grilling. Keeping meals simple is easy with naturally gluten-free Nakano Rice Vinegar, which includes six or less simple ingredients with no artificial preservatives, flavors or ingredients, and no high-fructose corn syrup or MSG. The brand recently announced a clean-labeling initiative for all of its products, which now have easy-to-read labels with recognizable ingredients.

Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of “Superfood Swap” and a registered dietitian and nutrition consultant for the Chicago Cubs, has created healthy dishes to heat up the grill this season.

This fall, look for organic Nakano Rice Vinegars debuting at retailers nationwide, and find more recipes at Mizkan.com.

Grilled Meatballs and Zoodles

Servings: 4

Meatballs

  • 1      pound organic ground turkey or grass-fed ground beef
  • 1      cup organic kale, finely chopped
  • 1/2   cup crushed brown rice crackers
  • 1      egg
  • 1/4   teaspoon red chili pepper flakes
  • 1/4   teaspoon sea salt
  • non-stick cooking spray

Salad

  • 4      medium zucchini
  • 2      cups organic cherry tomatoes, chopped
  • 1/4   cup shaved Parmesan cheese
  • 1/4   cup Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 2      tablespoons extra-virgin olive oil
  • sea salt, to taste
  • black pepper, to taste
  1. Heat grill to medium.
  2. In large mixing bowl, combine ground meat, kale, crackers, egg, chili pepper flakes and salt. Use hands to form mixture into 12 balls. Refrigerate 30-60 minutes to help meatballs set.
  3. Mist meatballs with non-stick cooking spray and place them on grill. Grill each side 3-4 minutes, using tongs to flip to sides that haven’t been browned yet. Meatballs should reach internal temperature of 165°F.
  4. Using vegetable spiralizer, create zucchini noodles.
  5. Toss zucchini with tomatoes, Parmesan, vinegar, olive oil, salt and pepper.
  6. Serve each zoodle plate with three meatballs.

Nutritional information per serving: 350 calories; 20 g total fat; 6 g saturated fat; 240 mg sodium; 14 g carbs; 3 g fiber; 6 g sugar; 32 g protein.

Grilled Veggie and Ranch Bowl

Servings: 2

  • 8      ounces skinless chicken breast
  • 2      ears corn, shucked
  • 6      asparagus spears, trimmed
  • 1      organic bell pepper, seeded and cut into 4 large pieces
  • 1      zucchini, cut in half lengthwise
  • 1      tablespoon extra-virgin olive oil
  • sea salt, to taste
  • pepper, to taste
  • 4      tablespoons Cashew Ranch Dressing (recipe below)
  1. Heat grill to medium.
  2. Season chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt and pepper.
  3. Grill chicken 6-7 minutes per side, internal temperature reaches 165 F. Grill corn 10-15 minutes, rotating after every pop, until corn is golden. Grill asparagus, bell pepper and zucchini 3-5 minutes per side, until tender.
  4. Separate chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle bowls with Cashew Ranch Dressing.

Note: Bowl leftovers can be refrigerated for up to four days.

Nutritional information per serving: 450 calories; 21 g total fat; 4.5 g saturated fat; 870 mg sodium; 31 g carbs; 6 g fiber; 10 g sugar; 38 g protein.

Cashew Ranch Dressing
Makes: 1 cup

  • 1      cup raw, unsalted cashews
  • 3/4   cup almost-boiling water
  • 3      tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 1      clove garlic, minced
  • 1/4   teaspoon dried dill
  • 1/4   teaspoon dried oregano
  • 1      teaspoon sea salt
  • 1      teaspoon black pepper
  • 2      tablespoons finely chopped fresh chives
  1. In food processor, puree cashews, water, rice vinegar, garlic, dill, oregano, salt and pepper 3-4 minutes, until creamy. For best results, drizzle water in gradually as food processor is running. Stir in chives.

Note: Leftover dressing can be refrigerated in an airtight container for up to seven days.

Nutritional information per tablespoon: 50 calories; 4 g total fat; 0.5 g saturated fat; 110 mg sodium; 3 g carbs; 1 g sugar; 2 g protein.

Tuna Stuffed Avocado

Servings: 2

  • 1      ripe avocado
  • 1      can (5 ounces) tuna packed in water, drained
  • 1/2   cup finely diced celery
  • 1/2   cup grated carrot
  • 1/4   cup finely diced red onion
  • 2      tablespoons Nakano Rice Vinegar – Natural or Nakano Organic Rice Vinegar – Natural
  • 1/2   tablespoon olive oil
  • 1/2   tablespoon Dijon mustard
  • 1/8   teaspoon sea salt
  • 1/8   teaspoon black pepper
  • 16    brown rice crackers
  1. Cut avocado in half, remove pit and scoop out flesh leaving thin wall of avocado. Dice avocado flesh and set shell aside for serving.
  2. In small bowl, combine tuna, celery, carrot, onion, vinegar, oil, mustard, salt and pepper. Mix well. Gently stir in diced avocado.
  3. Scoop mixture into avocado shells and serve with brown rice crackers.

Nutritional information per serving: 360 calories; 19 g total fat; 3 g saturated fat; 530 mg sodium; 26 g carbs; 9 g fiber; 3 g sugar; 22 g protein.

Source: Nakano Rice Vinegar

Meal Ideas 01 August 2018

Fast, Family-Friendly Recipes Make Dinner Doable

(Family Features) As the fall season begins, kids go back to school and schedules once again book up with activities.

Between work, the carpool line and shuttling kids to extracurriculars, the increase in family commitments often leaves little time in the kitchen or at the dining table. Although the drive-thru is an easy solution, healthier options can be scarce and the cost of takeout piles up. Instead, add some quick family meals to your arsenal.

Southwestern Bean Mexican Pizza made with READ Southwestern Bean Salad is a fun twist on the Italian favorite that pairs perfectly with fruit, carrot sticks or a salad for a complete, family-friendly meal.

For an easy make-ahead option, grab a jar of Aunt Nellie's Beets and make Beef, Beet and Horseradish Wraps. Both recipes can help you have dinner on the table in 30 minutes or less.

For more quick and easy dinner ideas, visit READSalads.com and AuntNellies.com.


Southwestern Bean Mexican Pizza

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 8-10

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 pre-baked pizza crust (10-12-inch diameter)
  • 4 slices bacon, cooked crisp and crumbled (about 1/4 cup crumbled)
  • 1/2-3/4 cup thin bell pepper strips (1/4-inch thick), any color or combination
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 cup chopped fresh cilantro
  • chopped avocado (optional)
  • sour cream (optional)
  1. Drain bean salads. Place half of beans in bowl of food processor; process until pureed but chunky.
  2. Spread puree evenly over pizza crust. Spoon remaining drained beans over puree. Sprinkle with bacon, bell pepper and cheese.
  3. Bake as directed on pizza crust package until heated through and cheese is melted, about 10-12 minutes.
  4. Sprinkle with chopped cilantro. Serve with avocado and sour cream, if desired.

Nutritional information per serving: 276 calories; 11 g protein; 35 g carbohydrates; 10 g fat; 648 mg sodium; 14 mg cholesterol; 5 g dietary fiber; 11 mg iron; .02 mg thiamin; 575 IU vitamin A; 7 mg vitamin C.

Beef, Beet and Horseradish Wraps

Prep time: 30 minutes
Servings: 4

  • 1 jar (16 ounces) Aunt Nellie's Sliced Pickled Beets
  • 1/2 cup shredded carrots
  • 1 tablespoon prepared horseradish
  • 1/2 cup spreadable cheese (such as goat cheese or herb soft cheese)
  • 2 large soft flour tortillas (about 10-12-inch diameter)
  • 10 green onions (green parts only)
  • 10 thin slices deli roast beef
  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, carrots and horseradish.
  2. Spread 1/4 cup cheese evenly over each tortilla, leaving 1-inch border. Arrange five green onions (do not chop) on each; press lightly into cheese. Place five slices roast beef on each tortilla to cover green onions then sprinkle beet mixture evenly over beef.
  3. Roll up tortillas in parallel direction of green onions. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into two pieces.

Substitution: If horseradish is too pungent, omit or replace with diced jarred roasted red peppers or Dijon mustard.

Nutrition information per serving: 300 calories; 17 g protein; 34 g carbohydrates; 10 g fat; 520 mg sodium; 35 mg cholesterol; 2 g fiber; 3.18 mg iron; .26 mg thiamin; 2963.87 IU vitamin A; 8.79 mg vitamin C.

Source:</>

Kids 01 August 2018

Make the Grade with Back-to-School Lunches

(Family Features) Back-to-school time means it’s back to being busy before, during and after school, so it’s time for parents and kids to create new routines. From early wakeup calls to shuttling kids to school and activities, ease the morning mayhem by incorporating a simple meal-planning strategy.

As a parent, look for fresh, make-ahead options your kids will enjoy. Serve up lunchbox love by mixing up the classic sandwich with a spin on sushi in this Bento Box Lunch recipe. It’s a creative way to deliver nutritious, wholesome ingredients that will make the whole lunchroom drool. Plus, it’s something you can take for lunch too.

No matter what meals you’re prepping, a store like ALDI can be your solution for packing tasty and better-for-you choices for lunches and on-the-go snacks. With high-quality ingredients at affordable prices, ALDI offers what you need to get ready for the days ahead.

For more recipes and meal prepping ideas, visit aldi.us.

Bento Box Lunch

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4

Sushi Roll”:

  • 4          slices SimplyNature Knock Your Sprouts Off Sprouted Low Sodium 7 Grain Bread
  • 4          slices Lunch Mate Never Any! Turkey
  • 1          teaspoon Burman's Yellow Mustard
  • 1/2       avocado, sliced
  • 1          mini cucumber, cut into 3-inch-by-1/4-inch sticks

Quinoa Salad:

  • 1 cup SimplyNature Organic Quinoa, cooked
  • 1/4       cup Southern Grove Sliced Almonds
  • 2 mandarin oranges, peeled and separated
  • 1/4       cup Southern Grove Dried Cranberries
  • 1 bunches green onions, sliced
  • 1          teaspoon Carlini Pure Olive Oil
  • Stonemill Iodized Salt, to taste
  • Stonemill Ground Black Pepper, to taste

Broccoli Salad:

  • 1          large head broccoli, chopped
  • 1/4       cup Southern Grove Sliced Almonds
  • 1/4       cup Southern Grove Dried Cranberries
  • 1          teaspoon Fusia Soy Sauce
  • 1/2       cup Friendly Farms Vanilla Nonfat Greek Yogurt
  • Stonemill Ground Black Pepper, to taste

Cinnamon Apples:

  • 1          Granny Smith apple, sliced
  • 1          tablespoon Nature's Nectar Lemon Juice
  • 1          teaspoon Stonemill Ground Cinnamon

 

  1. To make “Sushi Roll”: Trim crust from bread. Using rolling pin, roll out bread slices to 1/8-inch thickness. Top with turkey, mustard, avocado and cucumber. Roll into cylinder, wrap with plastic wrap and cut in half.
  2. To make Quinoa Salad: In medium bowl, combine quinoa, almonds, oranges, cranberries, green onions and olive oil; season to taste with salt and pepper.
  3. To make Broccoli Salad: In medium bowl, combine broccoli, almonds, cranberries, soy sauce and yogurt; season to taste with pepper.
  4. To make Cinnamon Apples: Toss apples with lemon juice and cinnamon. Place in sandwich bags and wrap tightly.
  5. Organize equal amounts of “Sushi Rolls,” Quinoa Salad, Broccoli Salad and Cinnamon Apples in separate bento box compartments.

Source: ALDI

Seafood 12 February 2019

Creative Seafood Solutions

(Family Features) When it comes to cooking up creative meals for the family, finding inspiration for new flavors while maintaining nutrition is typically a primary goal.

One solution is incorporating more seafood into weekly meal planning, which offers nutritional benefits like protein, vitamins and minerals such as vitamin D, iron and selenium. In celebration of National Seafood Month, consider these tips from Bumble Bee to add more seafood to your family’s diet:

  • Change the Protein. Try substituting seafood for the meat or poultry in meals like shrimp tacos, salmon burgers or tuna nachos.
  • Boost Nutrients. If you enjoy classic tuna salad, consider swapping mayo with mashed avocado or Greek yogurt, and try flavorful options like this Chipotle Tuna and Avocado Salad Sandwich.
  • Make it a Bowl. Personalize mealtime with creative bowls, like Quinoa Bowls with Tuna, using a whole-grain base layered with seafood, veggies and toppings like guacamole or teriyaki sauce.

Find more recipes to add seafood to the table at BumbleBee.com.

Chipotle Tuna and Avocado Salad Sandwich

Prep time: 15 minutes
Servings: 2

  • 1          can (5 ounces) Bumble Bee Solid White Albacore Tuna in Water, drained and broken into chunks
  • 1/2       avocado, cut into 1/2-inch cubes
  • 1/2       cup halved grape tomatoes
  • 1/2       cup sweet corn, cooked or thawed from frozen
  • 1          tablespoon roughly chopped parsley
  • 1 1/2    teaspoons lemon juice
  • 1          teaspoon red or white wine vinegar
  • 1          teaspoon honey
  • 1/2       teaspoon chopped garlic
  • 1/4       teaspoon chipotle chili powder
  • 1/4       teaspoon kosher salt
  • 4          slices whole-grain bread
  1. In medium bowl, gently toss tuna and avocado until combined.
  2. Add tomatoes, corn and parsley, tossing gently to combine.
  3. In small bowl, whisk lemon juice, vinegar, honey, garlic, chili powder and salt. Drizzle over tuna mixture and toss to coat.
  4. Divide tuna evenly among bread slices to make two sandwiches.

Quinoa Bowl with Tuna

Recipe courtesy of Cookie Named Desire on behalf of Bumble Bee
Prep time: 45 minutes
Servings: 2

Thai Peanut Dressing:

  • 1          cup creamy peanut butter
  • 1          teaspoon ginger paste
  • 1/4       teaspoon fish sauce
  • 1/2       teaspoon cayenne pepper
  • 2          tablespoons apple cider vinegar
  • 2          teaspoons soy sauce
  • 1 1/2    tablespoons granulated sugar
  • 1/4       cup water, divided, plus additional (optional)

Quinoa Bowls:

  • 2          cups water
  • 1          cup quinoa
  • 1          can (14 ounces) chickpeas
  • 1-2       tablespoons olive oil
  • 1/2       teaspoon garlic powder
  • salt, to taste
  • pepper, to taste
  • 1          medium zucchini
  • 1          carrot
  • 1/2       cup red cabbage
  • 1          can (5 ounces) Bumble Bee Solid White Albacore Tuna in Water
  • 1-2       tablespoons onion, diced
  • 1          tablespoon lime juice
  • cilantro
  1. To make Thai Peanut Dressing: In mixing bowl, combine peanut butter, ginger paste, fish sauce, cayenne pepper, apple cider vinegar, soy sauce and sugar.
  2. Add 1 tablespoon water and whisk well. Continue adding water 1 tablespoon at a time until sauce is consistency of heavy cream.
  3. Note: You may not use full 1/4 cup water and could use more depending on preference of thickness.
  4. To make Quinoa Bowls: Heat oven to 400° F.
  5. In medium pot, heat water and quinoa. When it boils, turn heat to low and cover. Cook until water is absorbed and remove from heat.
  6. Drain and dry chickpeas. In bowl, combine chickpeas with olive oil, garlic powder and salt and pepper, to taste.
  7. Spread chickpeas on baking sheet; bake 20 minutes, or until golden brown. Remove from oven and cool.
  8. Spiralize zucchini at medium thickness. Using potato peeler, slice carrot in thin strips. Chop red cabbage. Drain and chunk tuna.
  9. In two bowls, split cooked quinoa evenly. Top with carrots, zucchini, cabbage, roasted chickpeas onions and tuna.
  10. Season with lime juice, cilantro and Thai Peanut Dressing.

Source: Bumble Bee

Breakfast & Brunch 05 February 2019

3 Savvy Ways to Simplify Breakfast

(Family Features) While it is widely known that starting your day with a balanced, nutritious breakfast can have a positive impact on overall health, it may be difficult for some people to make it a priority. Whether you generally run low on time in the mornings or have little ones to keep on track before heading out the door, it simply isn’t always an option to piece together a grandiose morning meal.

Rather than overhauling your lifestyle, consider some simpler ways to incorporate breakfast into your daily routine. These tips can help you start the day strong – and on time – without sacrificing the day’s first meal.

Prep the Night Before
Not everyone is fortunate enough to have ample time in the morning to prepare what some studies consider to be the most important meal of the day. If you’re typically short on time before heading out the door, prepare breakfast the night before so you can ensure you’re starting each day with proper fuel and nutrition. Even if it’s as simple as setting out a bowl, spoon and your favorite cereal before you go to bed, you can set yourself up to shave a few minutes off your morning routine.

Take It To-Go
If your kids are a handful or that snooze button is just too easy to reach each morning, sitting down at the table – even for a quick breakfast – might be out of the question. Preparing in advance by packing a to-go container with your favorite morning foods can be a simple solution to keep everyone happy without adding more strain to the day.

Keep It Simple
Breakfast doesn’t have to be elaborate to get your day going in the right direction. Simple options like avocado toast take little time to create yet can go a long way toward adding nutrients in the morning. For a different spin on traditional avocado toast, combine it with a unique taste like Sabra Classic Hummus, which can help you add fiber and protein before the day truly begins. Even if you aren’t an avocado person, just by swapping out the jelly you might put on your morning toast for hummus instead can help you reduce sugar intake without compromising on taste.

Find more solutions to busy days and recipes for any occasion at sabra.com.
14153 detail image embed1

Hummus Toast

  • 2          tablespoons Sabra Hummus (any flavor)
  • 1          slice whole-wheat or hearty bread, toasted
  • 1/2       cup avocado, sliced
  • 1          sliced radish
  • 1/4       cup tender arugula
  • 1          tablespoon chopped pistachios
  • salt, to taste
  • pepper, to taste
  1. Spread hummus on toast. 
  2. Top with avocado, radish, arugula and pistachios. 
  3. Sprinkle with salt and pepper, to taste.

Source: Sabra

Healthy 30 January 2019

6 Drinks to Sip Your Way to Wellness

(Family Features) Stir up sippable, flavorful drinks and snacking soups for easy ways to add more wellness to your day. Start with robust flavors like turmeric, cayenne and ginger then pair with wholesome ingredients like pineapple, dandelion greens and cucumber to create delicious sips to help you awaken, stay energized or replenish.

Fill your glass (or mug) with a breakfast boost to jumpstart your morning, a smoky sipping broth for an afternoon pick-me-up or an evening elixir to help rebalance after a busy day.

Find more easy ways to add wellness to your day at McCormick.com or check out McCormick on Facebook and Pinterest.

Morning Jumpstart

14111 detail image embed1

  • Spiced Cucumber and Apple Morning Boost – Start the day right with this fresh, homemade drink. This invigorating wake-me-up blends clementine, cucumber and Granny Smith apple with ice, while a pinch of red pepper brings the zing.

14111 detail image embed2

  • Fizz ’n’ Fruit Energizer – Your morning can get a boost with this citrusy refresher, mixing sparkling clementine juice with muddled apple and cucumber, and a splash of cayenne-spiked simple syrup.

Afternoon Sip

  14111 detail image embed3         

  • Smoky Avocado and Mushroom Drinkable Soup – This satisfying, snackable soup combines fragrant smoky chipotle pepper with creamy avocado and fresh cucumbers. Top it off with chopped oyster mushrooms sauteed with herbs and pistachios.

14111 detail image embed4

Evening Elixir

14111 detail image embed5           

  • Ginger, Turmeric and Beet Sipping Elixir – Rebalance at the end of the day with a tangy, spiced sipping elixir over ice. With ingredients like ginger, turmeric and apple cider vinegar, it’s loaded with nutritional goodness. Transform it into a tasty Old Fashioned cocktail with the addition of bourbon, orange liqueur, sugar and a maraschino cherry garnish.

14111 detail image embed6

Source: McCormick

Meal Ideas 29 January 2019

Nutritious Family Meals Full of Flavor

(Family Features) Putting healthy meals on the table continues to be a year-round goal for many families, one that can become more difficult with the satisfying and savory flavors of comfort-food season. From breakfast to dinner and every meal in-between, it can feel daunting to prepare simple and nutritious recipes without sacrificing taste.

While seeking healthier options for day-to-day meal planning and preparation, it’s important to start your decision-making at the grocery store. Look for items like all-natural Pure Farmland Bacon, made from pork raised without antibiotics. In addition, it contains no artificial ingredients, preservatives, MSG or added hormones, so you can feel good about incorporating a family favorite like bacon into any meal of the day.

Start the day with Baked Eggs in Avocado with Bacon, combining superfoods with a protein boost for an ideal, health-conscious breakfast. When it’s time to gather for a family dinner, try something new such as Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce for a filling and flavorful meal that can please nearly any palate.

Find more recipes that keep nutrition top of mind without forgoing flavor at farmlandfoods.com.
14525 detail image embed1

Baked Eggs in Avocado with Bacon

Prep time: 30 minutes
Servings: 2

  •             Nonstick cooking spray
  • 1          avocado, halved and pitted
  • 2          eggs
  • kosher salt, to taste
  • freshly cracked pepper, to taste
  • 2          slices Pure Farmland All-Natural Uncured Bacon, cooked, crumbled
  • 2          tablespoons grated Parmesan cheese
  • 1          tablespoon chopped chives
  • smoked paprika, for garnish
  • hot sauce, for garnish (optional)
  1. Heat oven to 425° F. Spray baking sheet or glass baking pan with nonstick cooking spray.
  2. Scoop additional 1-2 tablespoons out of avocado halves to create wells for eggs.
  3. Place avocados flesh-side up on prepared baking sheet or glass pan. Gently crack one egg in each avocado well, keeping yolks intact. Bake 15-18 minutes, or until eggs reach desired temperature.
  4. Add salt and pepper, to taste. Top with crumbled bacon, Parmesan cheese and chopped chives. Garnish with paprika and hot sauce, if desired.

14525 detail image embed2

Bacon and Spaghetti Squash Fritter with Roasted Red Pepper Sauce

Prep time: 45 minutes
Servings: 4

Bacon-Spaghetti Squash Fritter:

  • 4          cups cooked spaghetti squash
  • 6          slices Pure Farmland All-Natural Uncured Bacon, cooked, chopped, fat reserved
  • 4          green onions, white parts only, sliced thin
  • 2          eggs, lightly beaten
  • 1/2       cup Parmesan cheese, grated
  • 1/3       cup all-purpose flour

Romesco Sauce:

  • 2          roasted red peppers, fresh or jarred
  • 4          plum tomatoes, roasted, skins removed
  • 3/4       cup almonds, toasted
  • 4          cloves garlic, roasted
  • 2          tablespoons sherry vinegar
  • 2          teaspoons smoked paprika
  • 1/2       teaspoon cayenne pepper
  • 1/2       cup olive oil
  • salt, to taste
  • pepper, to taste
  1. To make Bacon–Spaghetti Squash Fritter: Place spaghetti squash in large bowl. Add bacon, green onions, eggs and cheese. Stir to combine. Add flour and mix until combined. Form into patties.
  2. Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2-3 minutes per side.
  3. To make Romesco Sauce: In food processor, pulse roasted red peppers, plum tomatoes, almonds, garlic, sherry vinegar, smoked paprika and cayenne pepper to combine. Slowly add in olive oil and season with salt and pepper, to taste.
  4. Pour Romesco Sauce over Bacon-Spaghetti Squash Fritter before serving.

Source: Farmland

Meal Ideas 17 January 2019

Kick Off the New Year with 8 Better-for-You Recipes

(Family Features) A commitment to eating better-for-you foods and living a healthier lifestyle in the new year doesn’t need to break the bank.

To help achieve a more nutritious routine without blowing your budget, consider a one-stop shop like ALDI for high-quality, affordable ingredients to incorporate into better-for-you recipes. Plus, it carries the foods and ingredients to fit nearly any dietary lifestyle and budget – including a wide variety of options for plant-based, dairy-free and gluten-free diets.

Start the year with a clean slate and make practical, better-for-you eating goals with these recipes for main courses, sides, desserts and kid-friendly meals and snacks. Find more nutritious eating solutions and recipes at ALDI.us.

14607 detail image embed1

Harvest Breakfast Skillet – This hearty meal can be enjoyed any time of day. Combining fresh vegetables, eggs and sweet potatoes with diced quinoa crunch veggie burgers, this skillet puts a new spin on breakfast for dinner.

14607 detail image embed2

Crunchy Fish Bites – For a kid-friendly dish adults can enjoy as well, these crunchy fish bites feature breaded tilapia with a flavorful mustard-yogurt sauce that can win over nearly any crowd – including picky eaters.

14607 detail image embed3

Cauliflower-Quinoa PizzaWith the right ingredients, even pizza can help you attain your health goals in the new year. To create a healthier pizza option the whole family can enjoy, swap out the standard crust for a cauliflower-based version to cut down on carbs without sacrificing flavor.

14607 detail image embed4

Fresh Avocado Pasta – This pasta requires just four ingredients along with an easy-to-make, creamy sauce perfect for the entire family to enjoy. Avocado lends a colorful hue to this kid-friendly main course.

14607 detail image embed5

Oven-Baked Zucchini Fries – Skip the fried snacks and go for this better-for-you version of breaded veggies. A simple breading and just 15 minutes in the oven put a crunchy, guilt-free, crispy side dish on the table.

14607 detail image embed6

Soft-Baked Granola Cups – Topped with a dollop of strawberry yogurt and fresh berries, these granola cups are ideal for breakfast or as an after-school snack. They’re perfect to make ahead of time – just store the premade cups in an airtight container and add toppings before serving. Fun tip: Let your child decorate his or her own cups.

14607 detail image embed7

Cocoa Mocha Oatmeal Cookies – A mocha drizzle makes these oatmeal cookies stand out among healthier dessert options. After 15 minutes in the oven, you’re left with a delightful treat that doesn’t send your diet down the drain.  

14607 detail image embed8

Chocolate Mug CakeA better-for-you dessert, these miniature cakes made in mugs can be on the table in just 3 1/2 minutes. Simply combine a short list of ingredients, mix in your microwave-safe mug and pop it in the microwave for a quick, chocolaty snack.

Source: ALDI.us

Holiday 30 October 2018

Take Holiday Hosting to the Next Level

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.
14528 detail image embed1

Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

  • 3          tablespoons Filippo Berio Olive Oil
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          tablespoon chopped fresh rosemary
  • 4          teaspoons grainy mustard
  • 1          bone-in leg of lamb (about 6 pounds)
  • 2          cloves garlic, thinly sliced
  • 1          teaspoon salt
  • 1          teaspoon pepper
  • 3          onions, quartered
  • 1          cup water

Gravy:

  • 3          tablespoons all-purpose flour
  • 1/2       cup dry red wine
  • 4          cups chicken stock
  • 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
  • 1          sprig fresh rosemary
  • 1/2       teaspoon salt
  • 1/4       teaspoon pepper
  1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
  2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
  3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
  4. Transfer lamb to carving board and tent with foil.
  5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

14528 detail image embed2

Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

  • 1 1/2    cups graham cracker crumbs
  • 1/3       cup Filippo Berio Extra Light Olive Oil
  • 1/4       cup packed brown sugar

Filling:

  • 3/4       cup chopped bittersweet chocolate
  • 1          tablespoon Filippo Berio Classic Balsamic Glaze
  • 3          packages (8 ounces each) brick-style cream cheese, room temperature
  • 1          cup granulated sugar
  • 3          eggs
  • 1          cup sour cream
  • 1          teaspoon vanilla

Cherry Topping:

  • 3          cups frozen cherries
  • 3/4       cup packed brown sugar
  • 1          tablespoon Filippo Berio Olive Oil
  • 1/2       cup water, plus 2 tablespoons, divided
  • 2          tablespoons cornstarch
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  1. To make Crust: Heat oven to 350° F.
  2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
  3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
  6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
  7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
  8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

14528 detail image embed3

Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

  • 1 1/2    pounds roasted beets
  • 2          cups microgreens
  • 4          ounces goat cheese, crumbled
  • 1/4       cup chopped toasted hazelnuts
  • 2          tablespoons Filippo Berio Classic Balsamic Glaze
  • 1/4       teaspoon flaked sea salt
  • 1/4       teaspoon cracked pepper
  1. Heat oven to 400° F.
  2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

14528 detail image embed4

Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

  • 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
  • 4          slices rustic Italian bread, about 3/4-inch thick
  • 1          large clove garlic, halved
  • 2          small ripe avocados, peeled and pitted
  • 1          tablespoon lemon juice
  • 1/4       cup torn fresh basil, divided
  • 1/2       teaspoon salt, divided
  • 1/2       teaspoon pepper, divided
  • 1          large ripe tomato, sliced
  • 8          ounces fresh mozzarella cheese, sliced
  • 1/4       teaspoon hot pepper flakes
  • 1/4       cup Filippo Berio Classic Balsamic Glaze
  1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
  2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
  3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

Snacks 14 August 2018

Sweet, Simple After-School Snacking

(Family Features) With school back in full swing, the days will be full, packed with classes, homework and after-school sports, music and other extracurricular activities. To make the most of all these endeavors, it’s important to eat well to sustain the critical energy and focus required throughout the day.

Smart fueling includes keeping nourishing snacks such as heart-healthy grapes on-hand – whether at home, in the car or coming off the field. Fresh California grapes – simple, convenient and nutritious – can make for a delicious snack on their own.

Available in three appealing colors – red, green and black – crisp, juicy grapes can add a tasty touch when hunger calls for an afternoon energy boost. Grapes also pair well with crackers, cheese and nuts for other snack combos.

Yet another way to enjoy fresh grapes is to blend them with other fruits and vegetables to create smoothie bowls, a nutritious option to help ensure that a variety of healthy ingredients are part of a balanced day.

Smoothie bowls work well as a snack or even a quick breakfast, and also provide a way for parents to introduce their kids to new, healthier bites.

This Grape Smoothie Bowl is fresh, flavorful and full of sweet grape taste for a quick fix that can leave bodies fueled and ready to take on the rest of the day.

Find more information and snack ideas at GrapesfromCalifornia.com.
14404 detail image embed1

Grape Smoothie Bowl

Prep time: 10 minutes
Servings: 2

  • 1/2       avocado
  • 2          medium bananas, sliced and frozen
  • 1          cup packed baby spinach
  • 2          cups green California grapes, divided
  • 1          cup unsweetened almond milk
  • 1          piece fresh ginger (1-inch length), peeled and sliced (optional)
  • pinch of salt
  • 1          tablespoon chia seeds
  • 1 1/2    tablespoons toasted coconut chips
  1. In blender, combine avocado, bananas, spinach, 1 cup grapes, almond milk, ginger and salt; blend until smooth. Pour into two bowls. Halve remaining grapes and place on top of smoothie bowls along with chia seeds and coconut chips.

Nutritional information per serving: 370 calories; 5 g protein; 66 g carbohydrates; 13 g fat (32% calories from fat); 3.5 g saturated fat (9% calories from saturated fat); 200 mg sodium; 10 g fiber.

Source: California Table Grape Commission

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.